Carrot cake cupcakes

 These cupcakes are great for a party, the tops have that perfect crunchy textures, and they are just so cute!

I hope you love them as much as my friends did.

Prep time: 20  minutes Cooking time:15-20 minutes

Ingredients

for the batter

  • 300gm (2 cups) self raising flour
  • 1 tsp ground cinnamon
  • 1tsp mixed spice
  • 240g (1 1/2 cup) dark brown sugar
  • 165g (1 1/2 cup) coarsely grated carrots (around 3 carrots)
  • 250ml (1cup) vegetable oil

For the cream cheese frosting

  • 125g cream cheese , cubed at room temp
  • 30gm butter, cubed at room temp
  • 80gm (1/2 cup) icing sugar sifted
  • 1 tsp finely grated orange rind

for the carrot decoration 

  • 6 orange starburst lollies
  • 1 green jelly lolly cut up into incredibly fine strips

Method:

  1. Preheat the oven to 160 degrees celsius, Line a 24 pan muffin tray with muffin liners
  2. Sift the flour, cinnamon and mixed spice together into a large bowl, stir in the sugar and grated carrot.
  3. In a separate bowl whisk the oil and eggs, then pour it into the flour mixture and stir until combined
  4. Spoon the mixture into the cupcake liners and place in the oven for 20-25 minutes until the tops are lightly browned and a skewer comes out clean.
  5. Take the muffins out of the pan and allow to cool on a wire rack.

to make the icing

  1. Place the cream cheese and butter in a mixing bowl and beat with electric beaters until smooth, add in the icing sugar and orange rind and beat until smooth and pale in colour.
  2. Use a wilson 1M tip on a piping bag, fill with the icing mixture and pipe a swirl on top of each cupcake.

To make the carrot

  1. Wash your hands thoroughly and hold the orange starburst lolly in your hand when still wrapped, allow it to slightly warm. Alternatively you can use a heat pack and place the lolly on the heat pack for 10 seconds but be wary not to over heat it.
  2. Unwrap the lolly and flatten it using your hands, use scissors to cut the lolly into four pieces.
  3. Place 3 small green jelly lolly pics at one end with the ends overlying the edge of the orange starburst lolly and roll the orange lolly into a cylinder shape.
  4. Use a knife to score horizontal lines along the carrot.Repeat this process until 24 cupcakes have been made
  5. Place each carrot on top of a cupcake and mmmenjoy!
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Jam donuts

 These are by far my favourite donut.  I’ve previously been partial to the chocolate iced donut but these by far surpassed that. Donuts are one of my favourite snacks/ dessert. It just can’t get better than deep fried batter with a sweet gooey filling.

So here is the recipe, hope you mmmenjoy this as much as I did!

Prep time: 10 minutes + 1 hour rising time Cooking time: 10-15 minutes 

Ingredients

for the batter

  • 200ml Milk
  • 1 teaspoon of caster sugar
  • 1.5 teaspoons of Dried Yeast
  • 3 cups of plain Flour
  • 60g caster sugar
  • 1 teaspoon of Salt
  • 1/2 a teaspoon of Fresh Nutmeg
  • 1 Egg
  • 60g Melted Butter
  • enough oil for deep frying

For the filling

  • 1/2 cup strawberry jam -or whichever jam you please
  • icing sugar for dusting

Method:

  1. Add 1 tsp of caster sugar to milk, microwave for 40 sec, then mix in yeast. Let sit for 3 minutes
  2. in a bowl mix together the flour, sugar, salt and nutmeg. Add in the one egg,  milk/yeast mixture and melted butter. Mix with a fork until roughly mixed then use your hands to bring it together. Knead for five minutes until silky in texture (add in more milk if it is too dry and not elastic enough.
  3. Place the dough in a bowl, cover and allow to rise for 30 minutes(I prefer to preheat my oven to the lowest setting then turn it off and allow the dough to rise in the oven with a cup of water to keep it moist)
  4. Roll out dough to 0.5-1cm thickness (do not make it bigger than 1 cm as they will rise, and when u fry them they will expand). Use a cookie cutter to cut out circles that are are 8cm diameter. Then lay them out on a tray and cover with cling wrap, and allow to rise for 30 minutes.
  5. Heat the oil in a deep pan to 190 degrees celsius, and drop donuts into the oil. The donuts will first drop to the bottom and then rise. Flip them once they rise (around 15-30 seconds) and allow to cook until very lightly brown and remove (beware they burn very very easily). Note that it will take less than 1 minute for them to cook. Then place them on some paper towel to dry.

For the filling

  1. Fill a pipping bag with a long nozzle tip with jam, press the tip into the donut and squeeze some jam in.
  2. repeat on each donut until done.
  3. Dust the donuts with icing sugar and mmmenjoy

 

Cinnamon buns

/home/wpcom/public_html/wp-content/blogs.dir/c43/36826194/files/2014/12/img_5024.jpgBest study snack ever! This is the easiest recipe if you don’t have a bread machine(which sadly I don’t), only one rise is needed and it still tastes amazing. I’ve added in some handy hints, hope you mmmenjoy!

Prep time: 2 hours

Cooking time: 30 minutes

Ingredients:

for the rolls

for the filling

  • 3 Tablespoons (45g) unsalted butter, softened to room temperature
  • 1 and 1/2 Tablespoons ground cinnamon
  • 1/4 cup (50g) granulated sugar

for the glaze

  • 1 cup (120g) icing sugar
  • 1 teaspoon vanilla extract
  • 2 Tablespoons (30ml) strong coffee (or use milk/cream instead)

Method:

  1. Preheat your oven to its lowest setting of heat. Then in a large bowl, toss the 2 and 1/4 cups flour, the sugar, salt, and yeast together.
  2. In a separate bowl heat the water, milk, and butter together in the microwave until the butter is melted and the mixture is hot to touch (around 45 degrees Celsius ). Using the dough attachment on a mixer combine the butter mixture with the flour mixture and add one egg. Add some of the remaining flour mixture if it is too wet ( you can tell it is ready when the dough can be pulled away from the side of the bowl easily and it has an elastic consistency).
  3. Flour a flat and clean surface and knead the dough using your hands dusted lightly with flour (remember to kneed for at least 5 minutes other wise the yeast will not activate!) then place it in a lightly greased bowl and let rest for 15 minutes.
  4. After the 15 minutes roll out the dough on a lightly floured surface until its around 0.5cm thickness, and spread the softened butter on top. Mix the cinnamon and brown sugar together and sprinkle it on top of the dough. Roll up the dough and then cut into even pieces (i like around 2cm thickness but it really is all up to you). and place the pieces with swirl up onto a pan, make sure there is space around each piece so it can expand and cover with foil.
  5. Now turn off the oven, leave the door open for a couple of minutes so it is not too hot inside and place them inside the oven and shut the door and let rise for at least 1 hour (I like to leave it for 1.5 hours if I can) or until the rolls have doubled in size.
  6. Take them out of the oven and preheat to 190 degrees celsius. Meanwhile make an egg wash and brush the top of the rolls with it. Then place them in the oven and cook for 25-30 minutes until slightly browned (you may need to cover them with alfoil halfway through cooking if it gets too brown) and remove from the oven
  7. Make the glaze by combining the icing sugar, vanilla extract and coffee and drizzle over the top of the rolls and mmmenjoy! Please note that any glaze can be used and it is definitely not confined to coffee, just use the icing sugar, vanilla extract, and 2 tablespoons milk, and then add what flavouring you desire some examples include orange rind or cocoa.

 

 

Lemon meringue pie

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mmmlemon meringue pie! I’ve been craving it for a month and finally had the time to make it. It’s been crazy busy the last couple of weeks and my cooking time has sadly been decreasing. Too many lectures!!! Oh well, its not too bad, better busy then bored 🙂 anyway here’s the recipe hope you enjoy.

Ingredients:

for the crust

  • 250g plain flour
  • ¼ cup (35g) icing sugar mixture
  • 150g cold butter, chopped coarsely
  • 1 teaspoon finely grated lemon zest
  • 1 egg yolk
  • 1-2 tablespoons iced water, as necessary

for the filling

  • ½ cup (75g) cornflour
  • 1 ¼ cups (280g) caster sugar
  • 4 eggs
  • 4 egg yolks
  • 4 lemons, zested and juiced (3/4cups)
  • ½ cup (125ml) water
  • 60g butter, chopped into 1 cm cubes

for the meringue

  • 4 egg whites
  • 1 cup (220g) caster sugar

Method:

for the pastry

  1. Process the flour, icing sugar mixture, butter and zest until they resemble breadcrumbs. Add yolk and 1 tablespoon of the water; process again until pastry begins to come together into a ball (you may need to add more water) . Tip onto a lightly floured work surface and knead briefly until smooth. Shape into a flat disc. Wrap in plastic wrap and refrigerate 40 minutes.
  2. Preheat oven to 220°C or 200°C fan-forced. Roll out pastry between 2 sheets baking paper until 3mm thick. Press pastry into 24cm loose bottomed flan tin. Trim edges and dock base (to dock means to prick base using a fork). Line with baking paper and fill with baking beads (I use rice). Bake in the oven for 15 minutes or until lightly browned. Remove paper and beans; return to oven. Bake a further 5 minutes or until pastry is lightly golden brown all over base. Allow to cool.

for the filling

I recommend starting this step straight after you put the crust dough in the fridge

  1. Combine cornflour and sugar in medium bowl. Gradually beat in the eggs, yolks, zest, juice and water.
  2. Place mixture in medium bowl over a saucepan of simmering water. Stir occasionally until thickened – about 15 minutes. Remove from the heat, and whisk butter into lemon mixture. Cover closely with plastic wrap and cool in the fridge for an hour, or until room temperature

for the meringue

  1. Place egg whites in large bowl. Beat until soft peaks form.
  2. Then while beating slowly add in the sugar.

to combine

  1. Spoon lemon mixture into the pre-baked pastry case. Level top with a small palette knife. Pile meringue mixture on top, ensuring lemon mixture is completely covered. Return pie to preheated oven (220°C or 200°C fan-forced) and bake 10 minutes or until top is golden brown and crisp. Stand 5 minutes before serving.

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Cherry Ripe Chocolate Mudcake

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Ok so finally got around to posting this one. This is my recipe to one of the easiest chocolate cherry ripe mud cakes that I’ve ever tried. Hope you enjoy 🙂

  • Preparation Time:20 minutes
  • Cooking Time:2 hours
  • Makes:12 slices 

Ingredients:

  • 200 g dark eating chocolate, chopped
  • 250 g unsalted butter
  • 380 g caster sugar
  • 400 ml coconut milk
  • 1 tablespoon instant coffee powder
  • 120 g plain flour, sifted
  • 110 g self raising flour, sifted
  • 30 g cocoa, sifted
  • 80 g desiccated coconut
  • 2 eggs, at room temperature
  • 170 g glace cherries, chopped coarsely
  • 150 g dark eating chocolate, chopped quite finely
  • 1/2 cup thickened cream (35% fat)

Method:

To make the cake

  1. Preheat the oven to 150C and grease a 22-23 cm cake tin. Line the base with baking paper.
  2. Melt the butter in a saucepan over a low heat. Add the 200g chopped up chocolate, caster sugar, coconut milk and coffee powder. Stir until the sugar has dissolved, the chocolate has melted, and the mixture is a smooth, uniform brown colour. Remove from the heat and let it cool for about 10-15 minutes.
  3. Stir in the sifted flours and cocoa, then the desiccated coconut. Stir in the eggs one at a time (if the batter is too hot the eggs will cook, so make sure it is warm not hot when you add them in), making sure everything is well incorporated. Finally, stir in the chopped glace cherries, ensuring they are evenly distributed throughout the mixture.
  4. Pour the mixture into the cake tin and bake for about 1 ¾ – 2 hours. It varies depending on the temperature of the oven. When a skewer inserted right into the middle comes out fairly clean, take the cake out of the oven and allow to cool.

To make the ganache

  1. Place the cream and chocolate in a saucepan. Heat on medium low and stir with a metal spoon or whisk until well combine.
  2. Spread over the cake. Pipe a shell border if you want, or add some swirls on top. Add a few cherries if you like, and serve.

Jellimores

Lol ok so a tad bit more work than your average smores,

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So I’ve been meaning to post this for a very very long time. I ‘ve been incredibly lazy and couldn’t be bothered typing up the recipe. It took a very dull antiviral lecture to do it, but now its finally all typed up and ready. Here it is, hope you enjoy.

Prep: 20mins

Cook time: 5 + 1 day in the refrigerator

Ingredients:

  • 250g sweet biscuits
  • 150g butter melted
  • 200g block milk chocolate, chopped
  • 1/3 cup thickened cream
  • 4 cups vanilla marshmallows
  • 2 tablespoons milk
  • 85g packet raspberry jelly crystals

Method:

  1. Grease a 6cm deep, square 20cm cake pan. If you don’t have one use a tray and make the dimensions with aluminium foil.
  2. Place the biscuits in the food processor and blend till they become crumbs. mix with the butter until combined and spread evenly into the prepared pan. Refrigerate for 15 minutes
  3. Make the chocolate ganache mixture by placing the cream and chopped chocolate in a saucepan over medium -low heat. Mix until a chocolate mixture forms, remove from heat and allow to cool to room temperature. Pour on top of the biscuit base and refrigerate until firm.
  4. Place marshmallows and milk into a saucepan over medium -low heat and stir for around 5 minutes or until the marshmallows have melted and a smooth mixture is made. Pour over chocolate layer, level with a spatula and refrigerate until set, usually 3 hours.
  5. Make jelly using box directions, and allow to reach room temperature. Put in fridge to slightly chill it BUT do not let it set. Pour it over the marshmallow layer and allow to set. Usually 4-6 hours.
  6. Cut into squares, serve and enjoy!

Black and white malteser cake

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Chocolate, chocolate, chocolate! Lol! Procrastabaking! Best reason to bake ever 🙂 I made two cakes on saturday. They’re a mixture of multiple recipes actually. Originally I was going to make a black forest cake but I couldn’t find any cherries! Then of course my weird oven decided to overreact and charred one of the cakes but left it delightfully soupy in the middle. In the end I had to do it twice, but at least it worked outish. Idk it just didnt hit that buttery smooth consistency like normal. I miss my home oven 😦

Anyway I’ve been dying to tell someone about my week, and what better place to vent then here (-seriously I suggest you skip this paragraph and just go onto the recipe!) So I had my clinical skills assessment and am sick of being hit with a reflex hammer, you see we practice on each other and I have the worst reflexes! It takes forever to find the right spot, even the poor six years had a hell of a time getting a reflex! My knees were literally so sore afterwards. Also thanks to MJ for letting me practice on you all week! Cause I passed!! Yay, yay, yay! I’ve also been cutting open skulls! lol ok not as morbid as it sounds, I’m taking dissection as my option unit and it was sooooooooo awesome, we got to dissect out the brain from the skull, and managed to get the entire thing out intact including the cerebellum and brainstem! So cool! I also got eaten alive by mosquitoes this week, yep its back to that time of year again, time to get out the citronella candles. Now I’ve finished using this blog as a diary lets get onto the cake!

I made two cakes one for a birthday and the other for my final tute group session for the year 😦 Can’t believe its already been a year, I love my tute group! Anyway I hope they’re mmmdelicious, I’ve unfortunately yet to figure out how I’m gonna get it to my tute group session, it could get interesting ! This really is the cake to make if you need two as you alternate the layers between chocolate and pound cake, and you can just make two whole cakes and divide them into three layers. Also don’t do what I did and decide to bake this on a hot day, because it will melt! And you will spend so much time alternating cakes between the fridge as the buttercream goes too hard, then too soft, then too hard again! Regardless though it does make one impressive cake, and it really isn’t too hard to do once you get into the rhythm of things.

Here it is in all its glory 🙂

To make 2 cakes! Each serves 8 🙂

Prep time: 1 hour

Cooking time: 2 hours

Assembling time: 1 hour

Ingredients:

for the chocolate cake

  • 200gm dark chocolate
  • 1 cup hot water
  • 1 teaspoon bicarb
  • 250gm soft unsalted butter cubed
  • 1 1/4 cups caster sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 200ml light sour cream

for the pound cake

  • 250gm soft unsalted butter cubed
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 4 eggs, at room temperature
  • 1 2/3 cups plain flour
  • 3 teaspoons baking powder

for the filling

  • 500gm soft unsalted butter cubed
  • 1000ml (4 cups!) icing sugar 6
  • tablespoons cocoa powder
  • 2 teaspoon lemon juice

for the ganache

  • 200gm dark chocolate
  • 150 mL pouring cream

for the outside icing

  • 300ml whipping cream
  • a block of dark chocolate
  • maltesers

Method:

for the chocolate cake

  1. Preheat the oven to 180 degrees celsius.
  2. in a bowl mix together the hot water, chocolate and bicarb
  3. cream the butter and beat in the sugar until light and fluffy!
  4. Beat in the egg yolks one at a time and stir in the vanilla. Then gradually beat in the chocolate.
  5. Fold in the flour mixture alternating with the sour cream until just combined.
  6. Beat the egg whites in a separate bowl until soft peaks form, and mix into the batter.
  7. Divide between 20cm tins ( or if you have two add 1/3 in one and 2/3 in the other then cut the later in half)
  8. Bake for 30-45 mins or until a skewer comes out clean. Place on a drying rack and allow to completely cool

for the pound cake

  1. Preheat oven to 170 degrees celsius, line a 20cm tin with baking paper and brush with butter
  2. Beat the butter until smooth. Add in the caster sugar and vanilla essence and continue beating until pale and creamy
  3. Add the eggs one at a time , beating well on high after each addition.
  4. sift the flour and baking powder into the mixture and fold in until just mixed
  5. spoon into the cake pan and bake for 50-55 minutes or until skewer comes out clean (if you have an uneven oven, please remember to rotate the cake periodically!)
  6. Set on a drying rack and allow it to cool

for the buttercream

  1. Cream the butter, and then gradually beat the icing sugar and cocoa powder in until well combined.
  2. Add the lemon juice and beat until smooth.

for the ganache

  1. On a low heat, mix the chocolate and cream until the mixture is smooth, shiny and mmm chocolatey

To assemble the cake

  1. Cut each cake into three layers ( if you did the chocolate feather cake in 2/3,1/3 in pans then just cut the 2/3 one into half).
  2. Divide the butter cream into three and with one lot spread it over one of the chocolate layers, then place a pound cake layer on top, add another layer of buttercream then place a chocolate layer on top. Do the same with the remaining layers on a cake stand but start with the pound cake.
  3. Whip the whipping cream and cover just the edges of the cake with it. Grate part of the dark chocolate so small curls form and sprinkle on the whip cream ( you should be able to slightly tilt the cake to do this, but keep in mind that it is a layered cake, so if you over tilt a layer will fall off.
  4. Pour a small amount of ganache over the top and gently spread to the edges of the cake top.
  5. Place the remaining buttercream into a piping bag and pipe rosettes onto the top of the cake
  6. Place a malteser on top of each rosette.
  7. Cut, serve and mmm enjoy

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Chocolate chunk cookies!

I love this recipe! It is by far the best cookie recipe that I know, It gives you those fantastic cookies with the slight crunch on the outside but with that gooey filling in the middle. you seriously will be restraining your self from eating these while they cool! I came about this recipe quite perfectly due to the presence of the chunks. See I stored my chocolate chips at the top of the cabinet next to the fridge. Now idiotically enough I didn’t take into consideration that the fridge heats up! So I ended up with a bag of melted chocolate! I of course then completely forgot about the bag, and so it re-solidified but with that lovely white coating that shows you’ve been an idiot and accidentally melted the bag. I didn’t know what the hell to do with the chocolate chips until I stumbled upon this recipe and immediately fell in love with it. So before I go completely off track again here’s the recipe!

Prep time: 20 mins

Cooking time: 10-15 mins

Ingredients:

  • 2 cups plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 160 gm melted unsalted butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar (raw sugar will also work)
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 egg yolk
  • 2 cups chocolate chunks! (chocolate chips are fine, or feel free to buy a block and chop away!)

Method:

  1. Preheat oven to 160 degrees celsius. In a bowl ift together the flour baking powder and salt
  2. in another bowl beat together the melted butter and sugar. Beat in the eggs and then add the vanilla essence and mix till just combined
  3. slowly beat in the dry mixture until just combined (do not over add, it the mixture has come together do not add any more)
  4. Stir in the chocolate chips, then roll dough into 3cm diameter balls.
  5. Place on a lined baking tray and make sure you leave enough space between each ball so they don’t melt onto each other ( at least a 10cm diameter for each cookie) and bake in oven for 15-20 minutes until golden.
  6. Remove from oven and allow to cool on the cookie sheet (do not remove to a drying rack or it will disintegrate on you!

Enjoy!

Three layered chocolate feather cake

This is my absolute favourite chocolate cake in the world. Its the first cake picture I ever posted on Facebook and one of the reasons I decided to write this blog, it’s also become my gravatar for  this blog.  I made this for a movie night and I love that it’s so easy to cook but looks great 🙂 It went over great and the best part was if your layers aren’t even  -like mine was that night, because its so dark no one can tell!!! Anyway I’m procrastinating studying so instead I’m writing this up. I’ve had a sleepless week- hence the delayed posts, I think I’ve been averaging like 4 hours a night, culminating in a 13 hour sleep on friday! So hopefully this post sounds more energetic than the last 😛 So here it is!

Prep time: 40 minutes

Cooking time: 40 minutes

Ingredients:

for the cake

  • 200gm dark chocolate
  • 1 cup hot water
  • 1 teaspoon bicarb
  • 250gm soft unsalted butter cubed
  • 1 1/4 cups caster sugar
  • 3 eggs separated
  • 1 teaspoon vanilla essence
  • 2 1/2 cups plain flour
  • 1 teaspoon salt
  • 200ml light sour cream

for the filling

  • 250gm soft unsalted butter cubed
  • 500ml icing sugar
  • 3 tablespoons cocoa powder
  • 1 teaspoon lemon juice

for the ganache

  • 100gm dark chocolate
  • 75 mL pouring cream

Method:

for the cake

  1. Preheat the oven to 180 degrees celsius.
  2. in a bowl mix together the hot water, chocolate and bicarb
  3. cream the butter and beat in the sugar until light and fluffy!
  4. Beat in the egg yolks one at a time and stir in the vanilla. Then gradually beat in the chocolate.
  5. Fold in the flour mixture alternating with the sour cream until just combined.
  6. Beat the egg whites in a separate bowl until soft peaks form, and mix into the batter.
  7. Divide between 20cm tins ( or if you have two add 1/3 in one and 2/3 in the other then cut the later in half)
  8. Bake for 30-45 mins or until a skewer comes out clean. Place on a drying ram and allow to completely cool

for the buttercream

  1. Cream the butter, and then gradually beat the icing sugar and cocoa powder in until well combined.
  2. Add the lemon juice and beat until smooth.

for the ganache

  1. On a low heat, mix the chocolate and cream until the mixture is smooth, shiny and mmm chocolatey

To assemble the cake

  1. Divide the butter cream into two and spread over one of the three cake bases. Add another cake layer on top and repeat with the remaining buttercream and cake.
  2. pour the ganache over the top and allow to drip over the edges.
  3. Cut, serve and mmm enjoy

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Devils Food Cupcakes with triple chocolate!

mmm chocolate!!! I’ve been seriously craving chocolate lately…..like really craving it, so I decided to go insane chocolatey with these cupcakes. Instead of a normal cake batter I used devils food cake, and for a filling I used a chocolate buttercream, and to top it all off I used chocolate frosting to decorate it! In other words its a chocolate, chocolate, chocolate cupcake!
Anyway I’m currently writing this at 8.00 in the morning and geez its early! Ive been sleeping at like 3 or 4 for the last couple of nights and man waking up at 7.00 for a presentation practice is such a b**** . Do you think it’s overkill if I hide at the back of my lecture and take a nap? Anyway I better quickly post this up because I’m starting to get evil looks!

Prep time:30 mins

Cooking time :20 minutes

Ingredients:

for the cake

  • 1 cup cocoa
  • 1 1/2 cup boiling water
  • 375g butter
  • 1 teaspoon vanilla essence
  • 1 1/2 cup caster sugar
  • 4 eggs
  • 2 1/2 cups plain flour
  • 1/4 cup corn flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt
  • 1/2 cup thickened cream

for the filling

  • 125g butter cubed
  • 250g icing sugar (sifted)
  • 2-3 tablspoons cocoa powder
  • 1 teaspoon lemon juice

for the icing

  • 1 egg, 2 egg yolks
  • 250g butter cubed
  • 500g icing sugar
  • 185g dark chocolate melted and cubed

Method:

for the cupcake

  1. Combine cocoa powder and water in a small bowl and mix until blended. Set aside to cool. Preheat oven to 180 degrees celsius, and line 2 12x muffin trays.
  2. Place butter and vanilla essence in a large mixing bowl and beat until light and fluffy.Gradually add sugar, beating well after each addition until mixture is creamy. Beat in eggs one at a time, beating well after each addition.
  3. Sift together flour, corn flour, bicarbonate of soda and salt into a bowl. Divide flour mixture into 3 and fold into cocoa mixture alternating with the cream.
  4. Divide batter into cupcake pans and bake in the oven for 15-20 minutes. Remove from pans to cooling rack.

for the filling

  1. place butter into a bowl and beat until light,
  2. add icing sugar and cocoa powder and beat until well combined
  3. cut out the centres of each cupcake using a knife or apple corer
  4. place filling mixture into an icing bag and pipe into the hole.

To make the icing

  1. Place butter in a mixing bowl and beat until light and fluffy. Mix in egg, egg yolks and then mix in the icing sugar.
  2. Add chocolate and beat until icing is thick and creamy.
  3. Pour icing into an icing bag and pipe it on to the top of the cupcake

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